NEW ENGLAND BANANA MUFFINS

 

I was gifted ten bananas that were left after a recent mission project the church participated in with Rise Against Hunger to use for Cafe Treats. The Cafe did not serve our Cafe Treats that Sunday but instead offered donuts and bananas. Wayne and I volunteered the first hour shift and by the time we finished the donuts were all gone and we enjoyed a banana. 

I ended up freezing the bananas until I had time to make something with them. I checked, I think, four different cookbooks, but ended up choosing four recipes from Mad about Muffins, a Cookbook for Muffin Lovers by Dot Vartan. (There are lots of other muffin recipes I want to try that do not use bananas, but right now that is what I will be focusing on.) These New England Banana Muffins is the first one I made. Of course, I made mini-muffins because they are easier to serve for Cafe Treats and even though they will make 12 regular sized muffins, I made 48 mini-muffins. They weren't strong with banana flavor because of the maple syrup I used. I can't wait to make the other recipes.

PRINT RECIPE.

NEW ENGLAND BANANA MUFFINS

1-3/4     cups flour

1           teaspoon baking soda

1/2        teaspoon baking powder

1/2        cup sugar

1/4        cup melted butter

1           egg, slightly beaten

1           teaspoon vanilla extract

2           medium bananas, mashed

4           tablespoons milk

4           tablespoons maple syrup

Preheat the oven to 375 degrees F. Grease muffin tins or line with paper cups and spray gently. Set aside.

In a medium mixing bowl, sift together the flour, baking soda, and baking powder.

Mix in the sugar. Set aside.

In another bowl combine the melted butter, vanilla extract, bananas, milk, maple syrup and beaten egg.

Beat with a fork or whisk until well blended.

Stir the banana mixutre into the flour mixture,

just until the dry ingredients are moistened.

Spoon the batter into the muffin cups.

( I used a tablespoon cookie scoop and leveled off the batter to fill the cups for my mini-muffins.)

Bake 20 minutes for regular sized muffins (12) or 12 minutes for mini-muffins (24) or until the muffins are lightly browned. 

Transfer from the tins to wire racks.

 

Serve warm or at room temperature. Makes 48 mini-muffins.

CHOCOLATE CHIP BANANA NUT BREAD

 I made this bread twice. The first time was for Friend Jamie. Last year her husband Martin started bartering fresh eggs for chocolate chip cookies with me. He wanted plain chocolate chip cookies with no additives. So whenever I needed a dozen or two eggs, I would make him some chocolate chip cookies. Eventually I started feeling badly because I felt like he wasn't sharing them with Jamie so I asked her what she liked. Her response was banana bread. Now I try to make both especially if they are giving me two dozen eggs.

I made three mini-loaves so she could freeze two of them and take them out when she wanted some to eat. Since I didn't get to taste it, I decided to make the recipe again yesterday morning. I made the three mini-loaves again so I would have one for us to eat now, one to freeze, and one to give to Friend Fran. I have been neglecting Fran lately. Not on purpose, I just haven't been baking as much the last few months.

The recipe came from my Pillsbury The Complete Book of Baking cookbook. The only substitution I made was substituting the Greek yogurt for the sour cream. Since it worked out so well, I added it to the recipe. I'm sure it changes the taste somewhat, but not enough for me to go buy sour cream when I had the non-fat plain Greek yogurt.

PRINT RECIPE.

CHOCOLATE CHIP BANANA NUT BREAD

3/4     cup sugar

1/2     cup (1 stick) butter or margarine, softened

1        cup (at least 2 bananas probably) mashed ripe bananas

1/2     cup dairy sour cream or non-fat plain Greek yogurt

2        large eggs

2        cups flour

1        teaspoon baking soda

1/2     teaspoon salt

3/4     cup mini-chocolate chips

1/2     cup chopped nuts (optional)

Preheat the oven to 350 degrees F. Grease and flour bottom only of one 9 x 5 - inch or two 8 x 4 - inch or three mini loaf pans. Set aside.

In a large mixing bowl, combine the sugar and butter beating until light and fluffy.

(I start with the slowest speed and gradually continue to increase the speed until light and fluffy, scraping the sides as needed while I mash the banana and measure out the rest of the ingredients. I don't think you could do this too long.) Scrape the sides of the bowl.

Add the bananas, sour cream or yogurt, and eggs.

Stir on low and then increase until mixture is well mixed.

Mix the flour. baking soda, and salt with a whisk and

then add the mixture to the creamed mixture.

Stirring until blended. Scrape the sides of the bowl.

Add the mini chips and nuts, if you are using the latter.

Scrape the sides of the bowl one last time.

Divide the batter evenly between the pans (whatever you are using).

Bake for 55 to 65 minutes for the one loaf or two loaves. I baked the three mini loaves about 40 minutes. Press the center with your fingertips to test doneness or use a toothpick inserted in the center. I failed to take a picture of the loaves in the pans. They were pretty domed over the top of the pan.

Cool in pans on a wire rack for at least 15 minutes. Using a knife, loosen the bread from the sides of the pans, to remove to finish cooling.

Wrap in foil to freeze or to store to eat.

A SOFT AND CHEWY COOKIE

 Versatile, according to the dictionary, is "able to change easily or to be used for different purposes". As it deals with people, I like to think I am versatile or able to change easily when I see something isn't working or try a different approach when I see my approach isn't working. I also think of it as being open and willing to change my approach when someone offers a better way. 

As far as baking goes, I like recipes that are versatile - able to produce a different product with slight changes to the recipe. If you are able to do this, you can be successful in developing some amazing creations for different occasions. Or if this is too "dramatic" for you, you can just have fun.

The recipe I found in one of my Amish Cookbooks is simply titled "Hershey's Soft & Chewy Cookies". The picture on the next page shows four yummy chocolate chip cookies. They didn't call the recipe "Soft & Chewy Chocolate Chip Cookies" because you can make them whatever kind of special cookies you like. The recipe's last ingredient is "1 package (10 to 12) ounces) Hershey's Chips or Baking Bits (any flavor). I had a packages of Andes Peppermint Crunch Baking Bits from Christmas and decided to use them. I almost chose some toffee bits - I bet that would make a good cookie.

You can also make chocolate chocolate cookies by reducing the flour to 2-1/4 cups flour and 1/4 cup cocoa. See I told you the recipe is "versatile".

The recipe made a generous 5 or 6 dozens and there were none left at the end of the second service at church yesterday when the Cafe closed. I personally enjoy peppermint and it also made a really pretty cookie.

PRINT RECIPE.

SOFT & CHEWY COOKIES

1         cup (2 sticks) butter (no substitutes and not melted)

3/4    cup packed light brown sugar

1/2     cup granulated sugar

1/4     cup light corn syrup

1         egg

2        teaspoons vanilla

2-1/2  cups flour

1         teaspoon baking soda

1/4      teaspoon salt

(1        package - 10 to 12 ounces chips or baking bits - any flavor)

Optional -  1/4  cup cocoa for chocolate chocolate cookies. Decrease flour to 2-1/4 cups for chocolate cookies

Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper or use ungreased cookie sheets. Set aside.

Beat the butter and sugars in a large mixing bowl

until fluffy. (Start off slower and then increase the speed once most of the butter is broken up. This will take several minutes.) Scrape the sides of the bowl.

Add the corn syrup, egg, and vanilla. Beat well.

Scrape the sides of the bowl again.

Measure the dry ingredients and combine them with a whisk in a smaller bowl.

Add the flour to the creamed mixture in smaller amounts beating with the mixer until creamy.

Stir in the chips or bits.

(I make this easier by using the mixer on the lowest speed for just a few seconds.)

Drop by rounded teaspoons onto the cookie sheets.

(I have a smaller cookie scoop that is a scant tablespoon that I use.) The cookies will spread as they bake so make sure you space the dough at least 2 inches apart.

Bake for 8 to 10 minutes or until lightly browned and almost set. (Using parchment paper-lined cookie sheets, I baked them the full time.) Cookies will be slightly puffed.

Cool slightly before removing the cookies to finish cooling on a wire rack. Cookies will flatten quickly.

Cookies will be softer the second day.